Chocolate Pecan Pie Recipe

Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the bourbon gives it a grownup finish. For more delicious pie recipes, check out our collection of Thanksgiving pies.

Chocolate-Pecan Pie

If you think nothing can make pecan pie more scrumptious, think again! Chocolate-Pecan Pie turns up the flavor on a family classic. The secret? Pecan pie with chocolate chips! Our easy Chocolate-Pecan Pie comes together like traditional pecan pie, but with the delicious addition of gooey chocolate chips and garnish. Try it for your Thanksgiving dessert spread and repeat the experience all season long.

Prep: 25min

Total: 2h30min

Yield: 10

Serving Size: 1 Serving

Nutrition Facts: calories 540 , Carbohydrate 59 g, Cholesterol 90 mg, Fat 6 , Fiber 2 g, Protein 5 g, Saturated Fat 12 g, servingSize 1 Serving, Sodium 180 mg, Sugar 33 g, Trans Fat 0 g

Ingredients:

• 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1 cup light corn syrup
• 1/2 cup sugar
• 1/4 cup butter or margarine, melted
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips (6 oz)
• 1 1/2 cups pecan halves
• 10 pecan halves
• 1/2 cup whipping cream, whipped

Instruction:

1. Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
3. Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
4. Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Chocolate Pecan Pie

Fudge Chocolate Pecan Pie is the best, decadent dessert to hit your holiday table!

Prep: 15min

Total: 65min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 906 kcal, Carbohydrate 104 g, Protein 13 g, Fat 65 g, Saturated Fat 21 g, Cholesterol 75 mg, Sodium 786 mg, Fiber 6 g, Sugar 36 g, servingSize 1 serving

Ingredients:

• 2 cups pecans
• 6 ounces 70% chocolate (roughly chopped into pieces (or semisweet chocolate))
• 1/2 cup unsalted butter (melted)
• 2 tablespoons unsweetened cocoa powder ((I use Hershey’s))
• 3/4 cup golden syrup (maple syrup, rice syrup or light corn syrup)
• 3/4 cup light brown sugar (packed)
• 2 tablespoons all purpose flour
• 2 tablespoons bourbon (optional)
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 4 large eggs (whisked)
• 9 inch pie crust (or pie shell)

Instruction:

1. Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
2. When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
3. Fill a small pot 1/3 of the way with water and bring to a boil over medium-high heat.
4. Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
5. Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
6. Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
7. Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
8. Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
9. The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.

Chocolate Pecan Pie

Chocolate Pecan Pie is a delicious dessert that combines the classic pecan pie recipe with a ribbon of chocolate. The easy southern pecan pie recipe takes about 10 minutes to make and less than an hour to bake. You’ll love this Thanksgiving and Christmas holiday meal dessert.

Prep: 10min

Total: 3h5min

Serving Size: 1 piece

Nutrition Facts: calories 429 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 18.8 grams fat, Fiber .4 grams fiber, Protein 4.6 grams protein, Saturated Fat 9.7 grams saturated fat, servingSize 1 piece, Sodium 75 milligrams sodium, Sugar 39.2 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 3 eggs
• 1 cup light corn syrup
• 1/2 cup sugar
• 1/4 cup melted butter (1/2 stick)
• 1 teaspoon vanilla extract
• 1 cup pecan halves
• 3/4 cup semi-sweet chocolate chips
• 1 frozen 9-inch, deep pie crust (store-bought or homemade pie crust)

Instruction:

1. Add the eggs, light corn syrup, sugar, butter, and vanilla to a medium-sized bowl. Mix together.
2. Add the pecans and stir until they are all coated.
3. Add the chocolate chops to the bottom of a pie crust.
4. Gently pour the pecan pie mixture over the chocolate chips.
5. Bake for 55 minutes, or until center is barely wiggly.
6. Let rest for two hours.

Chocolate Pecan Pie

Flaky pie crust, sweet chocolate filling and toasty pecans make for the best Chocolate Pecan Pie. No Thanksgiving dinner would be complete without a slice of this chocolatey pie – don’t forget the whipped cream!

Prep: 15min

Total: 1h15min

Serving Size: 1 slice

Nutrition Facts: calories 633 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, Saturated Fat 8 grams saturated fat, servingSize 1 slice, Sodium 177 grams sodium, Sugar 65 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 24 grams unsaturated fat

Ingredients:

• 3 eggs
• 1 cup granulated sugar
• 1 cup Karo® Light Corn Syrup
• 3 ounces chopped semi-sweet chocolate, melted
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1-1/2 cups pecans
• 1 (9-inch) unbaked deep-dish pie crust

Instruction:

1. Preheat oven to 350°F.
2. Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
3. Pour into pie crust.
4. Bake on center rack of oven for 50 to 60 minutes, or until pie appears barely set. (See tips for doneness below.)
5. Cool for 2 hours before serving.

Holiday Recipes: Chocolate Pecan Pie Recipe

FAQ

How do you know when chocolate pecan pie is done?

How do you make Paula Deen’s pecan pie?

1. 1 1/4 cups pecan pieces.
2. 1 (10 inch) pre-baked pie crust.
3. 1 cup light corn syrup.
4. 2 1/2 cups divided brown sugar.
5. 3 eggs.
6. 1 teaspoon vanilla extract.
7. 1/2 teaspoon divided ground cinnamon.
8. 6 tablespoons melted, plus 4 tablespoons for caramel unsalted butter.

What can I use instead of Karo syrup in pecan pie?

Can I use light corn syrup instead of dark for pecan pie?